Ok, I am sure we all know how to boil an egg, the trick is to get it perfect, every single time. In this post we are going to explore what makes that perfect hard boiled egg. Oh, and its just in time for Easter, imagine that!
First we need to make sure you have all the hardware for this application. It all starts with a pot that can cover the eggs and then some. Also, I have heard it said that Iron pans can contribute to the green coloring of the yolks, but I have to say I have yet to prove that. Other than the pan, the eggs, some salt, all we need is a timer.
How we cook them in a restaurant is pretty straight forward, and works perfectly every time.
- Start by placing the eggs into a pan gently, then cover with an inch of water. Add 2 tablespoons of salt, place on the stove on a high flame.
- When the water begins to boil, turn down the heat to a simmer and set a timer for 15 minutes.
- While the eggs are cooking, get a pan of ice water ready. Mostly ice.
- Once the timer goes off, it’s a simple matter to transfer the eggs to the ice water quickly. If the ice all melts, add more. This step is the key to the whole process. We need the ice water to stop the cooking process and help dislodge the shell from the inside.
Allow the eggs to cool for about 15 minutes, then crack them on the counter, not a sharp edge, and begin to peel them. I then will wrap them in sandwich bags and have them for snacks, salads or sandwiches. It makes for a great breakfast on the go!